Name: Cinnamon Swirl Bundt Cake
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: American
Ingredients: ⅔ cup granulated sugar; ¼ cup ground cinnamon; ¾ cup unsalted butter (room temperature); 1 ½ cups granulated sugar; 3 large eggs; 2 teaspoons vanilla extract; 2 ½ cups all-purpose flour; 1 ½ teaspoons baking powder; ½ cup whipping cream or ⅓ cup sour cream or Greek yogurt; ½ cup milk of choice; 1 cup powdered sugar; 2-3 tablespoons cream or milk; ½ teaspoon vanilla extract

Description

This Cinnamon Swirl Bundt Cake is a delightful dessert, perfect for any occasion. The layers of cinnamon-sugar create a rich flavor that complements the moist cake beautifully.

Ingredients

Scale

⅔ cup granulated sugar
¼ cup ground cinnamon
¾ cup unsalted butter (room temperature)
1 ½ cups granulated sugar
3 large eggs
2 teaspoons vanilla extract
2 ½ cups all-purpose flour
1 ½ teaspoons baking powder
½ cup whipping cream or ⅓ cup sour cream or Greek yogurt
½ cup milk of choice
1 cup powdered sugar
2–3 tablespoons cream or milk
½ teaspoon vanilla extract

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Instructions

Preheat oven to 350 degrees F.
Stir together the cinnamon and sugar and set aside.
Sift together or whisk together really well the flour and baking powder and set aside.
Mix together the whipping cream and milk, set aside.
Using a mixer, cream together the butter and sugar until light and fluffy.
Add the eggs, one at a time, beating well after each addition until light and fluffy.
Beat in the vanilla extract.
Fold the dry ingredients into the creamed mixture alternately with the milk mixture, beginning and ending with the dry ingredients.
Add 1/3 of the batter into the bundt pan and sprinkle ⅓ of the cinnamon sugar on top. Repeat this process 2 more times until all of the batter and cinnamon sugar are used.
Using a knife, swirl cinnamon sugar into the batter.
Prepare bundt pan or tube pan by greasing and flouring well or spray with Baker’s Joy.
Bake for 50-60 minutes depending upon the size of your pan.
When a wooden toothpick inserted in the center comes out clean, it’s done.
Let the cake cool for 10 minutes before turning it out onto a wire rack to cool completely before glazing.
Whisk the powdered sugar, vanilla, and cream/milk together until smooth. The glaze should be thick but also pourable.
Drizzle glaze over the cake.

Notes

This cake can be stored in an airtight container for up to 5 days.
Feel free to substitute the milk with a dairy-free option.

Prep Time: 20 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 25g
Sodium: 150mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 1g
Protein: 4g
Cholesterol: 70mg